Gluten Free Cinnamon Rolls

Post date: Jul 15, 2016 6:29:58 PM

Dough:

3 1/2 to 4 cups all purpose gluten free flour

2 tsp. xanthan gum (omit if your flour already contains it)

2 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup sugar

6 Tbsp. unsalted butter, at room temperature

2 eggs at room temperature, lightly beaten

1 cup milk, at room temperature

Filling:

1 cup light brown sugar

1/8 tsp. salt

4 Tbsp. unsalted butter, melted and cooled

Glaze:

1 cup powdered sugar

1 Tbsp. milk, plus more by the 1/4 tsp. if necessary

Directions:

Preheat your oven to 350. Grease the wells of a standard twelve cup muffin tin and set it aside.

In a large bowl, place 3 1/2 cups of the flour, the xanthan gum, baking powder, 1/4 tsp. of salt, and the sugar and whisk well. Add 6 Tbsp. of the butter, the eggs, and the milk and mix until the dough comes together. The dough should be smooth and relatively easy to handle. If the dough seems sticky, add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.

Turn the dough out onto a piece of lightly floured unbleached parchment paper. Sprinkle the dough lightly with extra flour and roll it into a 12 inch x 15 inch rectangle, about 1/4 inch thick (no thinner). Trim any especially rough edges.

Make the filling. In a medium-sized bowl, place all of the filling ingredients and mix to combine well. With a small offset spatula or large spoon,spread the filling in an even layer over the top of the rectangle of dough, leaving about 1/4 inch clean around the perimeter. Starting at a short side, roll the dough away from you into a tightly formed roll. Slice the roll in cross-section into twelve equal pieces, each about 1 inch thick. Place each roll in a well of the prepared muffin tin.

Place the tin in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the muffin tin.

While the rolls are cooling, make the icing. In a small bowl, place the powdered sugar and 1 Tbsp. of milk, mix well, until a thick paste forms. Add more milk by the 1/4 tsp., mixing to combine well, until the glaze falls off the spoon slowly in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin than to thicken the glaze. If you do add too much milk, thicken by adding more powdered sugar a tsp. at a time. Drizzle or spread the icing on the cooled rolls before serving.